Transcript Served with main the course of the meal either on dinner or salad

Appetizer
Appetizer • For a starter to stimulate the appetite
• It is served at the beginning of the meal.
• Make it with crisp greens, fruit or raw
vegetables
•
Keep the servings small.
Appetizer Salads………………
Accompaniment
Accompaniment –
•
Served with main the course of the meal
either on dinner or salad plate.
•
This salad should contrast pleasantly
with the rest of the meal in color, flavor,
and texture.
•
Use crisp greens, fruits, or vegetables
whether raw or cooked.
Accompaniment Salads
Main Dish –
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Must be substantial and satisfying.
Make it with meat, fish, eggs, poultry,
vegetables, fruit or a combination of fruit and
cheese.
This is served in meal-sized portions and often
served hot.
Main Dish Salads
Nutrients in a Salad
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Minerals and vitamins come made to order
in the fresh fruits and vegetables found in
salads.
Salads provide plenty of bulk or roughage
to aid good digestion and elimination.
This regularity will help you grow stronger
and more healthy
The main course salads of eggs, fish,
meat, poultry and cheese serve as body
builders and provide protein for the body.
Pasta and potatoes provide carbohydrates.
Principles of Salad Making
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Place on a chilled plate or dish at least
5 hours before serving.
Prepare salad dressing 2 to 3 hours
and chill.
Make just before eating.
Choose fresh and good quality
produce.
Salads should look neat, but not
labored over.
Handle greens as little as possible.
Avoid too much dressing.
Principles of Salad Making
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Do not put the dressing on or salt
salad until just before serving or serve
on side.
Break or tear into bite-size pieces.
Use no more than 3 -4 ingredients,
unless it is a gourmet salad or a main
dish salad.
Ingredients should be well-drained.
Combine crisp with soft ingredients for
contrast in texture.
Toss with a fork to give the tossed
rather than smashed appearance.
Serve immediately.
CARE FOR SALAD GREENS IN THE
FOLLOWING WAY
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Crisp up greens by placing in ice water for
a few hours before serving.
Drain thoroughly before serving.
Greens may be broken or shredded
according to the purpose.
Do not over handle or greens become
bruised and wilted.
Store in a plastic bag. Do not wash until
your ready to use it as the greens might
rust.
Never freeze.
SALAD GREENS
Lettuce is the most popular salad
plant grown in the Nation.
 Four
types are generally sold:
Iceberg
 Butterhead
 Romaine
Leaf
SALAD GREENS
• Iceberg - lettuce is by far the major type.
Heads are large, round and solid, with
outer leaves medium-green. Inner leaves
are a lighter green.
• Butterhead - lettuce, including the Big
Boston and Bibb varieties is a smaller head
than Iceberg. It is slightly flat on top and
has a soft, tender, pale inner leaves that
feel oily or buttery.
Romaine - lettuce plants are tall and
cylindrical with crisp, folded, dark-green
leaves. It is famous for it use in Caesar
Salad.
Leaf - lettuce has broad, tender succulent,
fairly smooth leaves that vary in color
depending on variety.
Other greens used in salad-making:
• Endive - narrower, crinkly leaves with notched
edges.
• Chinese cabbage - is an elongated plant
resembling celery. Some of the varieties develop
a firm stalk, while others have an open, leafy
form.
Watercress - is a small, round-leaved plant
that grows naturally along the banks of a
freshwater streak or ponds. It spicy flavor
make it a favorite for use as a garnish or in
mixed green salads.
Spinach - is often used in salad raw.
More salad greens……..
http://www.epicurious.com/articlesguides/seasonalcookin
g/farmtotable/visualguidesaladgreens#9
Summary:
Luscious looking salads are fun to
create and a delight to eat.
 Watch your meals take on a new
perspective when you serve salads.
 Salads are always colorful and
appetizing.
 You can use raw foods, simple foods
and even leftovers to make them.
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Lab Assignment
Find 3 examples of one of the following assigned salads:
1. Appetizer
2. Accompaniment/ side salad
3. Main Dish- must contain good source of protein.
4. Salad should contain at least two of the types of
lettuce or produce found in this presentation
Share your choices with Dr. Baglien
• Choose one and make it at home.
• Document with pictures creating and eating it with
family. There will be an Extended Learning Form to
go with this at home assignment.
• Turn in to Dr. Baglien- After Thanksgiving break.